For a little bit of sugar, a little bit of spice. For some morsels, tidbits, and cooking advice. For the completely clueless, those smarter than me, and of course, for those who want to be...all they can be. There are few things in life that really matter. Family, friends, and whether or not you know how to make yeast rise.

Wednesday, October 15, 2008

Boil the Elbow noodles. While the noodles are boiling, whisk the eggs, milk, salt, and dry mustard. Strain the noodles. In a large casserole dish (such as the one shown above) layer the noodles and the cheese. Before sprinkling the last layer of cheese, pour the liquid mixture over top. Sprinkle the remaining cheese.

Cook at 325 degrees for 40 minutes.

Variations: The recipe calls for 2 cups of cheese, but if you are trying to put meat on someone's bones, use the entire block. I like to use sharp cheddar, and I also grate pepper over the top for an added kick.

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"You all know, and we won't let anyone forget it, that the South is a legend on top of a legend on top of a legend. Just read the stories of Eurdora Welty...William Faulkner, Flannery O'Connor, Truman Capote, and Tennessee Williams. They all tell us...that our good times are the best, our bad times are the worst, our tragedies the most extraordinary, our characters the strongest and the weakest, and our humblest meals the most delicious...and we always cook enough food for unexpected company. Cooking food, laughing, and story telling -- that's what we're made of and that's what we enjoy the most." --Ernest Matthew Mickler, author of White Trash Cooking (Inland Book Company 1986)